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300g Patasnella Fette con buccia 300g cherry tomatoes 250g mozzarella salt plenty of basil extra virgin olive oil cherry tomatoes to decorate
Recipe by
Preparation
Wash and halve the cherry tomatoes, remove the seeds. Chop the basil, add it to the cherry tomatoes, and leave to rest for 5 minutes.
Slice the mozzarella and put it in a colander to drain.
Sauté the cherry tomatoes in 2 tablespoons of oil for 3 to 4 minutes, then season with salt.
Oil an ovenproof casserole and arrange a layer of slightly overlapping potato slices on the bottom.
Cover with the cherry tomato halves, then place the mozzarella slices on top. Cover with another layer of cherry tomato halves and top with a final layer of potato slices.
Garnish with a few half cherry tomatoes. Bake at 200°C for 20/22 minutes. Remove from the oven, garnish with basil leaves, and serve.
